Behind the Bar with Marili Helmund

January 2, 2025

Marili Helmund is a mixologist from Croton on Hudson, NY, USA.

How did you get started as a mixologist?

I became interested in mixology when I stumbled into a bar and ordered their signature cocktail. I asked the bartender to show me how to make it while chatting about spirits. I immediately bought a cocktail shaker and started making cocktails for family and friends. I researched cocktail recipes and experimented with different

ingredients to expand my repertoire. To broaden my knowledge and learn proper techniques, I took several mixology classes at the Institute of Culinary Education (ICE) in New York City.

How would you describe your personal style as a bartender?

I am very focused on ingredients and what makes an interesting cocktail. I want my cocktail to take you to unexpected places, delight the senses, and create wonderful memories.

What keeps you passionate about bartending and the hospitality industry?

I’m always discovering interesting ingredients and spirits, new techniques, and bar tools that keep me excited about trying and creating new cocktails.

What inspires your creativity when crafting new cocktails?

I find inspiration pretty much everywhere, from industry trends to fruit and vegetables at the supermarket. I have a garden so I always have an abundant source of fresh herbs and edible flowers for my cocktails.

What’s your favorite Fee Brothers product to work with, and why?

It is hard to pick only one. My two favorites are Fee Brothers Black Walnut Bitters and the Turkish Tobacco Bitters. Both are fantastic additions to a cocktail. They have depth and are rich.

What advice would you give to someone aspiring to become a better mixologist?

My advice to new mixologists is to research, play with the classics, and never be afraid to push the limits.

What is your signature drink, and what makes it special?

My signature drink is “Apres Du Jour,” which won the Best Cocktails Competition this year. What makes it special is the bar spoon of dark chocolate balsamic vinegar and a dash of Aztec Chocolate Bitters from Fee Brothers.